7 Reasons to Go Organic
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By Robin Westen
You might have heard about a recent study by Stanford University scientists who found that foods labeled organic are on average no healthier than less expensive conventional produce. But what you may not know is this: there are other factors worth considering. As it turns out, you get a bounty of health benefits from organic fruits and vegetables:
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No genetic engineering
Organic standards prohibit use of genetically modified organisms (GMOs) for seed or stock. Until compulsory GMO labeling is adopted in this country, buying certified organic is your best guarantee that there’s no genetic engineering in your food. -
No Sludge
Organic standards prohibit the use of sewage sludge as a fertilizer, instead relying on the use of composted manure, crop residues, green manures, cover crops, and rock powders, to provide needed nutrients to plants. US government regulations permit sludge to be used on conventional farms despite concerns about contamination by high levels of heavy minerals, dioxins and other chemicals from industrial and commercial sources. -
Conserves Water
The elimination of polluting chemicals and nitrogen leaching, done in combination with soil building, protects and conserves water resources. Organic farming reduces toxic farming runoff and pollutants that contaminate our water, soil and air. -
Eliminates Harmful Pesticides
Exposure to certain pesticides is linked to a number of serious human diseases. The US government regulations allow such pesticides, although it sets limits for residue levels on food. Organic produce does not use any dangerous pesticides. -
Honors Animals
Organic agriculture respects the balance demanded of a healthy ecosystem. Our wildlife is an essential part of total farming and it’s encouraged by including forage crops in rotation and by retaining fence rows, wetlands, and other natural areas. -
Promotes Crop Diversity
The loss of a large variety of species (biodiversity) is one of our most pressing environmental concerns. The good news is that many organic farmers and gardeners have been collecting and preserving seeds, and growing unusual varieties for decades. -
Bans Irradiation
Organic standards prohibit the use of ionizing radiation to preserve food. US government regulations allow irradiation of both produce and meat. Irradiation proponents argue that it extends shelf life and kills microbes, which may spoil food and cause human illness.
About the Author
Robin Westen is ThirdAge's Medical Director. Check for her daily updates.
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